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    Home » Casseroles » Zucchini Enchiladas

    Zucchini Enchiladas

    Published: Jan 9, 2020 by Wendy Polisi Modified: May 3, 2021 · 1082 words. · About 6 minutes to read this article.

    • 299
    Jump to Recipe Print Recipe
    These Zucchini Enchiladas with Chicken are a healthy keto alternative that are perfect for your low carb diet! #KetoRecipes #ZucchiniEnchiladas

    You are going to fall in love with these crazy-good keto Zucchini Enchiladas as much as I have! They are the perfect way to enjoy all the yumminess of enchiladas sans the carbs. An ideal solution for a low carb diet, or for anyone wanting to sneak more veggies into their diet.

    Photo of Zucchini Enchiladas in a white casserole dish garnished with sour cream and jalapeno.
    These Zucchini Enchiladas are a delicious low carb alternative that you are going to find your family begging you to make time and again!

    Zucchini Enchiladas are Just As Good as the "Real Thing"!

    To say that I love Mexican food is an understatement.

    There was a time in my life when if you had asked me what my favorite food was, my reply would have been “sour cream”!

    And cheese! Oh, how I love cheese.

    Given how often the two make a joint appearance in Southwestern cuisine, my love comes at no surprise.

    I don’t think it matters what part of the country you live in; enchiladas are a favorite dish. It doesn’t get much more delicious than a cheesy, creamy enchilada.

    Unfortunately, they also tend to be loaded with carbs.

    Since my break up with carbohydrates, I've been working to find ways to enjoy all my favorites without them.

    As an Amazon Associate, I earn From Qualifying Sales

    And these Zucchini Enchiladas allow me to do just that.

    I am surprised at just how well zucchini makes a stand-in for tortillas. I knew the recipe was going to hit the mark when it came to flavor but was afraid I'd find myself craving the texture of a tortilla.

    Surprisingly, I did not.

    It was lighter and more delicate than enchiladas made the traditional way, and the flavors stood out. This is one that is going in my rotation on a regular basis.

    Although you can certainly use bought enchilada sauce, I encourage you to make your own. Enchilada sauce can be a hidden source of gluten and carbohydrates, not to mention other ingredients you are better off without. My Keto Enchilada Sauce is super-easy to make and free of the nasties.

    Photo of a keto quickstart guide with the description of the guide on the right.

    How to Make Zucchini Enchiladas

    1 Preheat the oven to 350 degrees and spray a 13 x 9 baking dish with cooking spray.

    2 Use a vegetable slicer to slice long thin strips of zucchini. Sprinkle with salt and let sit on paper towels while you prep the filling.

    3 Cook the onion and jalapeño in a large skillet that has been well sprayed with oils. Add garlic and cook one more minute.

    Photo of onions and jalapenos being cooked in a skillet.

    4 Transfer the cooked vegetables to a bowl. Stir in chicken, sour cream, and ½ cup of cheese.

    Photo of chicken, cooked jalapenos, onion, and garlic, sour cream, and cheese in a white bowl sitting on a blue background.

    5 Place three to four strips of zucchini lengthwise so that they overlap. Add the chicken mixture on top and roll up from one side. Carefully transfer to the baking dish.

    Photo of Zucchini slices with chicken on top of it sitting on a wooden cutting board.

    6 Pour the Enchilada Sauce on top of the zucchini.

    Photo of Zucchini Enchiladas topped with enchilada sauce in a white casserole dish.

    7 Sprinkle with cheese.

    Photo of a white casserole dish of zucchini enchiladas ready to go into the oven with sauce and cheese on top.

    Frequently Asked Questions

    What is an enchilada?

    The term is one that is used in different ways, but it generally refers to a tortilla that has been dipped into an enchilada sauce and then stuffed and rolled. They can be filled with cheese, meats, and/or vegetables. Most of the time, the tortillas are fried before they are dipped in the sauce to soften them up.

    Can this recipe be made ahead of time?

    Yes, this recipe does surprisingly well made ahead of time. You can either prep the casserole and cook it when you are ready to serve, or you can reheat already cooked portions. It holds up well for two to three days in a covered dish in the refrigerator.

    Can you freeze Zucchini Enchiladas?

    No. Due to the high moisture content, zucchini doesn't freeze well. You can freeze the onion and chicken mixture so that you can have it on hand for a quick dinner.

    What do you serve with Keto Enchiladas?

    • Spanish Cauliflower Rice or Cilantro Lime Cauliflower Rice
    • Side salad

    All About Zucchini

    Zucchini Season

    While zucchini is in season in the summer, you can find them in grocery stores throughout the year.

    Selecting Zucchini

    When selecting zucchini, look for ones that are bright green and are firm and free from soft spots. Smaller squash will be less watery and have fewer seeds. I recommend looking for zucchini that are between 6 and 8 ounces.

    Storing Zucchini

    Store zucchini in a partially sealed zip-top bag for up to five days. Zucchini does not freeze or can well.

    Photo of a white plate with Zucchini Enchiladas garnished with tomato, jalapeno, cilantro and lime.

    Other Recipes To Try

    • Keto Enchilada Sauce is so easy to make and is the best way I know to control the ingredients (and heat) in your enchilada sauce.
    • Keto Stuffed Chicken is a dish that is fancy enough for company, but easy enough for a weeknight.
    • Low Carb Zucchini Fritters are perfect for when you want to mix up your meal plan. A great vegetarian keto dinner!
    • You won't believe how much like the "real thing" this Keto Chile Relleno casserole is! With just a handful of ingredients, it is perfect for busy weeknights.
    Photo of a keto quickstart guide with the description of the guide on the right.
    Photo of Zucchini Enchiladas in a white casserole dish garnished with sour cream and jalapeno.
    Print Recipe
    5 from 11 votes

    Zucchini Enchiladas

    These Low Carb Chicken Zucchini Enchiladas have all of the flavor with none of the guilt! I’ve skipped the tortillas and instead used zucchini “tortillas”! Filled with creamy, cheesy goodness, this keto-friendly recipe is one your family will ask for time and again. Feel free to exercise your creativity and mix up the filling according to what you have on hand.
    Prep Time15 mins
    Cook Time26 mins
    Total Time41 mins
    Course: Main
    Cuisine: Mexican
    Keyword: spicy
    Servings: 6
    Calories: 264kcal
    Author: Wendy Polisi
    As an Amazon Associate I earn from qualified sales.

    Ingredients

    • 3 zucchini
    • ½ cup chopped red onion
    • 1 jalapeño seeded and diced
    • 1 teaspoon garlic minced
    • 16 ounces chicken breast or thighs, cooked and shredded (Use my Instant Pot Chicken)
    • ⅓ cup sour cream
    • 6 ounces cheddar cheese divided
    • 1 cup enchilada sauce low carb

    Instructions

    • Preheat oven to 350 degrees. Spray a 13 x 9 baking dish with cooking spray.
    • Prepare the zucchini.
    • If you have a kitchen aid stand mixer and the super veggie tool, use that to make your “tortillas”.
    • Otherwise, use a vegetable slicer to slice long thin strips of zucchini.  Sprinkle zucchini with salt and allow to drain on paper towels for 15 minutes.
    • Meanwhile, spray a large skillet with oil and add onion and jalapeno. Cook for 5 to 6 minutes, add garlic and cook one more minute.
    • Transfer vegetables to a bowl and stir in chicken.
    • Add sour cream and ½ cup of the cheese and stir to combine.
    • To fill the enchiladas, place four strips of zucchini lengthwise so that they overlap. Add chicken mixture on top, Roll up from one side and carefully transfer to the baking dish.
    • Top with enchilada sauce, and sprinkle with remaining cheese.
    • Bake for 20 minutes, until the cheese is melted and the dish is heated through.

    Nutrition

    Calories: 264kcal | Carbohydrates: 8g | Protein: 25g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 84mg | Sodium: 629mg | Potassium: 600mg | Fiber: 1g | Sugar: 6g | Vitamin A: 875IU | Vitamin C: 23.2mg | Calcium: 241mg | Iron: 1.1mg
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    • 299

    Reader Interactions

    Comments

    1. Deb Ball

      March 21, 2019 at 3:54 pm

      This looks great, can't wait to try it.
      Thank you for sharing your recipes. You are making it easy to go wheat free.

      Reply
    2. Stacie

      March 22, 2019 at 4:55 pm

      5 stars
      That looks so good! I love this healthier take on an old favorite. i can't wait to try this.

      Reply
    3. Snehal

      March 22, 2019 at 5:40 pm

      I know someone who is on a keto diet. Gotta share! The dish looks so yummy. I might try myself too.

      Reply
    4. Subhashish Roy

      March 22, 2019 at 6:07 pm

      Any dish with low carbs appeals to me. This Zucchini Enchiladas seems to be the perfect dish to try & enjoy a great meal.

      Reply
    5. CherishingFlo

      March 22, 2019 at 6:49 pm

      I’d probably say cheese, sour cream, and guacamole (or avocado in general). I’ve never heard of this kind of enchilada and I have a friend who is on a Keto diet. I may have to pass this along!

      Reply
    6. Theresa

      March 22, 2019 at 9:09 pm

      5 stars
      My husband started Keto about 3 weeks ago, so I'm definitely saving this recipe. He seems to be growing bored with his menu, but I'm sure this will perk him right back up! Thanks!

      Reply
    7. artchee

      March 23, 2019 at 11:42 am

      5 stars
      Your zucchini enchilada looks very delicious and nutritious. This would be a great addition to my diet. :0)

      Reply
    8. Stacy Liz

      March 23, 2019 at 3:14 pm

      This is a perfect recipe that came along at the right time for me! I’m not on a keto diet but I like to try and eat low carbs as often as I can - especially with summer coming! This dish looks so good!

      Reply
    9. Heather

      March 23, 2019 at 4:38 pm

      I was just saying that I needed to figure out what to do with the zucchini in our fridge, before it goes bad. I'm making this tonight!

      Reply
    10. Rosey

      March 23, 2019 at 5:06 pm

      What a great way to use the zucchini. I'm down for trying a zucchini enchilada any day!

      Reply
    11. Bill Sweeney

      March 23, 2019 at 6:22 pm

      5 stars
      What a twist on a classic recipe. This looks delicious and easy to make. A healthy alternative to traditional enchiladas.

      Reply
    12. Annemarie LeBlanc

      March 23, 2019 at 10:27 pm

      5 stars
      This will be perfect for our weekend dinners. The kids are home on weekends so it would be nice to have all of us together enjoying a delicious meal. Thanks for the recipe. Saving it and making it for next weekend's dinner.

      Reply
    13. Sara Welch

      March 23, 2019 at 11:09 pm

      5 stars
      These look so great; I will make these for my picky eaters! They will never know they are eating veggies!

      Reply
      • Wendy

        March 26, 2019 at 11:02 am

        Sneaky veggies is what I call winning around here! Let me know how it goes.

        Reply
    14. Beth Pierce

      March 23, 2019 at 11:09 pm

      5 stars
      What a great recipe! I love that it's healthy, appetizing and won't mess with my diet!

      Reply
      • Wendy

        March 26, 2019 at 11:01 am

        Thank you! I really love this one.

        Reply
    15. Megha

      March 24, 2019 at 2:16 pm

      Wow you explained everything so well. It looks so yummy nad mouth watering.

      Reply
      • Wendy

        March 26, 2019 at 11:01 am

        Thanks so much!

        Reply
    16. Kristine Nicole Alessandra

      March 24, 2019 at 2:26 pm

      5 stars
      An enchilada is an enchilada regardless of how you make it or what goes in it. I like this zucchini version. It is a whole lot healthier and as delicious as the traditional recipe!

      Reply
      • Wendy

        March 26, 2019 at 11:01 am

        Yes, for sure! All of the yum factor without the extra carbs and calories.

        Reply
    17. Porsha carr

      March 24, 2019 at 3:40 pm

      Wow I would’ve never thought to use zucchini

      Reply
      • Wendy

        March 26, 2019 at 11:00 am

        It is such a great swap! I am surprised at how well it works.

        Reply
    18. emman damian

      March 25, 2019 at 3:31 pm

      5 stars
      Zucchini Enchiladas look so easy to do and so healthy. I widh I can make this on weekends. I’ll buy the ingredients tomorrow for sure!

      Reply
      • Wendy

        March 26, 2019 at 11:00 am

        Let me know how it goes!

        Reply
    19. Connie

      March 26, 2019 at 7:06 am

      WOW! I love that you used zucchini instead! It looks absolutely delicious! I have a friend who's Mexican and needs gluten free recipes so I'll def pass this one along to her.

      Reply
      • Wendy

        March 26, 2019 at 11:00 am

        Thanks so much! And, yes, please do pass it along!

        Reply
    20. Tanjiro

      August 15, 2019 at 6:06 am

      5 stars
      I just harvested some zucchinis from my garden and I'm thinking of trying this recipe because this looks so good. I think I'm going to try this tomorrow for our lunch Thanks for sharing this recipe!

      Reply
    21. Tanjiro

      August 20, 2019 at 2:50 pm

      5 stars
      Perfect! I just harvested some zucchinis yesterday. Thanks a lot for sharing!

      Reply
    22. Tabitha

      January 20, 2021 at 5:31 pm

      I am vegetarian, what would you suggest substituting the chicken with?

      Reply
      • Wendy Polisi

        January 20, 2021 at 5:35 pm

        Are you trying to stick to keto? If so, you could just add more cheese.

        Reply
    23. Judy

      August 20, 2022 at 12:13 pm

      Why not just use low carb tortillas?

      Reply
      • Wendy Polisi

        August 20, 2022 at 12:20 pm

        You certainly could, but most have gluten in them which is a no-go for strict keto. Plus, this is a delicious way to get more veggies in your diet.

        If you don't have a sensitivity and it works for you, go for it!

        Reply

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    Welcome

    I'm Wendy and I'm here to show you just how delicious a low carb, gluten free and keto diet can be! You are just as likely to find me obsessing over all things cheesy as you are getting excited by a full produce drawer. I'm a mom to three, obsessive planner and roller coasters are my happy place. Let's dig deeper →

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